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Cheesy Potato Bake with Eggs

kept bycegrice

8-12 servings


1 medium onion, finely chopped
2 Tbsp butter
4 tsp flour
1 1/2 cups milk
8 oz sharp cheddar cheese, shredded (2 cups)
3 pounds russet potatoes, peeled and thinly sliced
1 1/2 cups chopped fresh broccoli
1 Tbsp vegetable oil
8 eggs
2 Tbsp milk
6 sliced bacon, crisp-cooked, drained and crumbled
1 large tomato, chopped



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